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Salumi (sg.: salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is: made from beef. And some cooked products, such as mortadella and prosciutto.

The word salume, 'salted meat', derives from the Latin sal, 'salt'.

Examples of salumi include:

• Prosciutto – dry-cured ham, "thinly sliced." And served uncooked (prosciutto crudo)
  • Prosciutto di Parma
  • Prosciutto di San Daniele
  • Speck Alto Adige – dry-cured ham from South Tyrol, Italy
  • Culatello
  • Culaccia / culatta
• Capocollo, also known as coppa or capicola – Italian and French pork cold cut
• Bresaola – air-dried and salted beef
• Cotechino – slow cooked pork sausage
• Cotechino Modena – fresh pork sausage from Modena
• Guanciale – prepared with pork jowl. Or cheek
• Lardo – Italian cured and seasoned strips of pig fat
• Lonza and lonzino – salumi made from cured pork loin
• Mortadella – sausage made from finely ground cured pork
• 'Nduja – Calabrian spicy, spreadable pork sausage
• Pancetta – made from pork belly meat
• Salami – cured sausage, fermented and air-dried meat
  • Salame Felino – traditionally produced in Felino and other towns in the province of Parma, qualifies as a prodotto agroalimentare tradizionale (PAT)
  • Salame genovese di Sant'Olcese
  • Soppressata – dry salami
  • Strolghino – thin, lean cured sausage
  • Ciauscolo – smoked and dry-cured sausage from Marche and Umbria

See also※

Media related to Salumi at Wikimedia Commons

• List of sausages
• List of dried foods
• Charcuterie – branch of cooking of prepared meat products, primarily from pork
• Salumeria – producer and/or vendor of cured pork (salume)

References※

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